The Stables at Stones
Executive Chef - Hugh Davison
Working closely with some of Victoria's finest producers, our seasonal menus showcase the very best that our region has to offer.
Shared Plates at $65 per person
Spring Tasting Menu
Five courses at $95 per person
or $155 with matching wines
Seven courses at $125 per person
or $195 with matching wines
Stay & Dine
We offer a superb Stay & Dine package on Friday, Saturday & Sunday evenings.
Enjoy dinner for two at The Stables at Stones, overnight accommodation in a luxury guest suite at our boutique hotel, The Farmhouse at Meletos and complimentary breakfast at the Meletos Cafe.
Prices from $510 per couple.
The Chef's Table
Designed by The Stables at Stones Executive Chef Hugh Davison and presented in our private dining room, The Chef's Table is a superb dining experience for six to nine guests.
Our extensive wine list is carefully curated to showcase the Yarra Valley’s finest boutique producers.
Surrounded by a thriving community of artisan winemakers, distillers and brewers, our team are constantly visiting vineyards and meeting with the makers to source the perfect drop to accompany our seasonal menus.
To see the latest version of our wine list, please email our Restaurant Manager here.
Terms & Conditions
As the availability of our local produce changes throughout the season, the menus above are subject to changes.
Please note credit card details will be required when making a dinner reservation of any size or lunch reservation for eight guests or more.
Your card will only be charged in the unfortunate event of cancellation within 24 hours of the booking time.
Customers are not permitted to bring any food or beverage onto the property for consumption, nor can any food leave the venue.
Customers are not permitted to bring any decorations or balloons into The Stables during any restaurant service.
Due to the intimate nature of the venue, we cannot accommodate children for dinner service.
Please note we host weddings on Saturday & Sunday evenings - consequently will start preparing the restaurant from 3.30pm onwards.